7/31/2011

Sunday Dinner

Deviled eggs are one of those delicacies that many of us make, but don't really have a recipe for. As a child, I remember watching my mother make them-- a little bit of this and dash of that; mix it all together and you're done. My children love deviled eggs and will likely one day use this blog as a family cookbook, so I thought it would be helpful to have a written recipe for them to follow. That way the eggs will have that "just like mom used to make" taste to them.

Slice the eggs in half lengthwise. Remove the yolks and place them in a medium bowl or in the bowl of a food processor. Add the mayonnaise, mustard, and lemon juice. Mash or process until blended and smooth. Add the chives, salt, black pepper, and Tabasco and pulse just until combined. Taste for seasoning. Spoon the filling into the whites or pipe the filling using a pastry bag and tip. Refrigerate until ready to serve. Allow the stuffed eggs to set out at room temperature for 20 minutes before serving. Enjoy!

8 comments:

These look so beautiful!!! Thanks for sharing the recipe with us. I have one question, in the directions, it says "Add the mayonnaise, mustard, and vinegar." I don't see vinegar listed as an ingredient, but see lemon juice as an ingredient but nothing mentioned about the lemon juice in the directions. Did you mean, "Add the mayonnaise, mustard, and lemon juice"? Thanks! From Jodie